"Paul M. Cook" > wrote in message
...
>
> "Nexis" > wrote in message
> ...
>>
>> "Paul M. Cook" > wrote in message
>> ...
>>>
>>> > wrote in message
>>> ...
>>>> I'm going to pan sear some chops for dinner, and I'm in the mood for
>>>> some kind of sauce/reduction to go with it.
>>>>
>>>> Any suggestions?
>>>
>>> I make a nice sauce with dijon mustard. Just deglaze the pan with white
>>> wine, cook it down a bit, mount some butter then add a generous amount
>>> of dijon mustard.
>>>
>>> Paul
>>
>> That sounds delicious. I've had trouble in the past choosing a white wine
>> for cooking, because I don't drink wine...any recommendations?
>>
>
> Almost amy semi dry or dry wine works. I use a chardonnay usually. The
> pork goes with sweet so the sauce wine does not have to be especially dry.
> A sauvignon blank would work. I suppose a white dry vermouth might work
> and the advantage is it would keep in the fridge over a long time.

I usually use chardonnay as well. I tried it with a dry Riesling last week
and was not very happy with the results. It didn't seem to meld with the
Dijon that well.

Another thing that has worked out well is to sauté chops sprinkled with 5
spice powder, then deglaze the pan with dry sherry and soy sauce.

I'll have to give the vermouth a try. That sounds very interesting.

Jon